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Tuesday, April 9, 2013

Spinach with Scrambled Eggs and Cheese

From the kitchen of One Perfect Bite...To call this dish eggs Florentine would be misleading. Technically, it meets the criteria for that designation, but this homely dish bears no resemblance to the creamy Florentine dishes that usually bear that name. Historically, spinach was first grown in Persia. It was sent to China as a gift to the emperor and at some point in the 11th century, it was brought to Europe by the Moors. It was a favorite vegetable of Catherine de Medici who brought it with her when she left her home in Florence, Italy to marry the king of France. Her personal chefs continued to prepare the spinach dishes that she especially liked, and ever since that time, dishes that are served on a bed of spinach are described as being a la Florentine. Over time the description was extended to include any dish that was made with spinach.

I was on my own for dinner tonight and I thought it would be a perfect opportunity to try this recipe which I had seen in Bon Appetit magazine. It uses 5 ingredients and takes about 15 minutes to get it from the chopping block to the dinner table. It is a lovely balanced dish that I think you will enjoy. The recipe can be varied by adding small amounts of other ingredients if you feel it is too plain. The only trick to this dish, lies in cooking the eggs. They should be pulled from the heat while they are still loose. Residual heat from the spinach will finish the cooking. If you have time, removal of the spinach stems will add greatly to the visual appeal of the dish. I will be making these eggs again. They are a perfect candidate for brunch or a light family supper. I hope you will give this recipe a try. Here is how the eggs are made.

Looks delicious Mary and this is a pretty regular breakfast around here, except I usually cook the spinach too long - I like the looks of yours. I saw my first asparagus spear in the garden yesterday so it will be in the omelet/scramble rotation soon.

I adore eggs with vegetables. Make it 2-3 times a week - so will do this. Don't usually do spinach. I usually do one egg and 1/3 cup egg whites. And like you - for dinner I would need to do this when husband is away. Not sure he'd consider this dinner!

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